2 tablespoons butter or margarine
4 boneless chicken breasts
1 medium onion, chopped
1 can cream of mushroom soup
1/4 cup apple juice or milk
1 tablespoons Dijon style mustard
1 teaspoon parsley flakes
4 cups hot cooked noodles
Heat margarine in skillet. Add chicken and cook until browned. Remove chicken. Add onion and cook until tender. Add soup, apple juice, mustard and parsley. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve with noodles. Serves 4.
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